If there is one thing my household loves it’s ice cream! When we started eating unprocessed foods ice cream was one item that disappeared from my freezer. If you take a stroll down the freezer isle in your local grocery store and read some of the ingredient lists one thing is clear… there are a ton of additives in ice cream that do not need to be there. I am not talking about tons of sugar because the sugar is the least of worry in this case. Ingredients I have seen on ice cream containers range from carrageenan to polysorbate 80 to propyl paraben. I am guessing you don’t have those ingredients in your house and neither do I. So why allow someone else to put them in your food?
Making your own ice cream is really simple. All you need is something to freeze the ice cream in and a few real ingredients. For my husband’s birthday this year I knew I wanted to make some fresh mint ice cream to go along with a dark chocolate tart. If you have never tasted fresh mint ice cream you are missing out big time! It is so much better then the store bought stuff! Here is the recipe I used for my husband’s birthday and it turned out fantastic.
*If you are having trouble finding the Mocobado Sugar at your local grocery store here it is on Amazon.
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Fresh Mint Ice Cream
By Published: April 14, 2014
- Yield: 1 Quart (8 Servings)
- Cook: 20 mins
If there is one thing my household loves it's ice cream! When we started eating unprocessed foods ice cream was one item that …
Ingredients
- 2 cups heavy cream
- 2 cups milk For a creamier finished product use whole milk
- 1/2 cup macobado sugar
- 15-20 leaves fresh mint
- 2 egg yolks
Instructions
- Combine cream, milk, sugar, and mint in saucepan.
- Put mixture over medium heat. Be sure not to boil. Stir until it is on the brink of a boil, but not boiling. You may see a little steam and that indicates your at a good temperature.
- When mixture thickens a bit to coat the back of a wooden spoon remove from heat. Strain out mint leaves and discard. Put into a refrigerator friendly container to cool completely. You will need at least an hour for this step, but you can leave it in the refrigerator for up to 24 hours.
- Once mixture is cooled incorporate egg yolks evenly. Pour into ice cream machine (I use the Kitchenaid ice cream bowl attachment) and freeze.
- When mixture is frozen (with my mixer it was still a bit soft) transfer it to a freezer friendly container and allow to completely freeze in the freezer.
